We use cookies to enhance your experience on our website. By continuing to use our website, you are agreeing to our use of cookies. You can change your cookie settings at any time.ContinueFind out more

‘Take special measures to reduce the fat content of red meat by choosing a leaner cut (e.g., bottom round) or a leaner species, by trimming all visible fat and by draining off the oil produced by cooking.’

‘Hind quarter roasts, such as top and bottom rounds, eye, sirloin tip, and rump, benefit from shorter, high temperature cooking techniques.’

‘Similarly, a boneless rump roast or bottom round roast may be used in place of a chuck pot roast.’

‘Is there any way I can prepare a bottom round and get a comparative quality of a top round?’

‘Similar results were documented for bottom rounds and top rounds used to produce enhanced beef.’